Our Development Chef, Euan Peach, has created a series of recipes that come together to form the ultimate festive roast!
Euan’s recipes are based on traditional favourites, but with an indulgent twist we think you’ll love. From the side dishes of confit sprouts and garlic and balsamic roast potatoes to the accompaniments of bone marrow and tarragon sauce horseradish and cucumber cream, this is one festive feast that’s sure to be a hit with your guests. Not to mention the main event: five bone in cote de boeuf!
FIVE BONE COTE DE BOEUF
1 x 5 bone in cote de boeuf
100 g butter
Salt and pepper
100ml vegetable oil
Add the oil and butter to a large frying pan over a medium to high heat
Once the butter begins to foam start browning the beef in the pan seasoning as you go. Keep cooking the beef until until it has been browned on as much of the beefs surface as possible (this should take between 15-20 minutes)
Peel the onions and slice in half horizontally and lay on a roasting dish
Wrap foil around the bones of the beef and place bones upwards onto the onions and into an oven preheated to 220ºC
Cook the beef for an initial 20 minutes, then a further 9 mins per kilo
For a rare to medium rare the core temperature should reach 44ºC
Leave to rest for at least 20 minutes before carving
GARLIC AND BALSAMIC BUTTER ROASTED POTATOES
2kg of maris piper or king Edward potatoes (peeled and chopped into large pieces)
Half a bunch of thyme
4 cloves of garlic
100ml of balsamic vinegar
Zest of 1 orange
Half a bunch of chopped flat leaf parsley
100ml vegetable oil
If you don’t have a pan large enough to get all the potatoes into then divide into two parts
Par-boil the potatoes until the edges are breaking up, strain the water off, place a lid on the pan and toss the potatoes around a bit to make them floury.
Place the potatoes into a roasting tray where the bottom is lined with grease proof paper. Cover the potatoes with the thyme and oil, place into the oven at 200ºc turning the potatoes over into the oil every 20 minutes
Meanwhile in another pan add the butter and garlic and bring to a boil, remove from the heat and add the parsley and orange zest
Once the potatoes begin to turn golden and crispy using a spoon baste the potatoes with half of the garlic butter mix and return to the oven to get the potatoes really crunchy and brown. At this point, remove them from the oven and baste with a touch more butter and the balsamic vinegar
500g sprouts finely sliced on a mandolin (you can chop with a knife but the mandolin is more consistent though)
2 rashers good quality dry cured smoked bacon (cut into small lardons)
2 cloves of garlic (finely minced)
2 banana shallots (finely chopped)
1 tsp finely chopped thyme
1 tsp finely chopped rosemary
Salt to taste
100ml of brown chicken stock
100ml double cream
50ml vegetable oil
Take a heavy based sauce pan, add the oil over a low heat and when smoking add the bacon lardons and cook till the bottom of the pan has a layer of golden fat on it.
At this point add the shallots and garlic, the water released from this will allow you to scrape the caramelised bacon fat from the bottom of the pan, cook for about 30 seconds then add the finely sliced sprouts, and the chopped herbs and cook till the sprouts have wilted by half.
Add the chicken stock and some black pepper and bring to a boil till thickened followed by the double cream.
Once the cream has thickened up and is coating the sprouts, check for seasoning and serve.
You can prepare this a day in advance but only take it to the point where the sprouts have wilted, you can then pour it onto a tray and place in the fridge to cool, this will preserve the colour and texture, the next day place into a pan and warm through gently before adding the stock and cream.
CARROT AND SWEDE TRUFFLED MASH
500g peeled carrots (roughly chopped)
1 peeled swede (roughly chopped)
1 tsp of truffle cream (available from most supermarkets)
1 tablespoon crushed black pepper
1 knorr chicken stock cube
1 clove of garlic (minced)
30g beef dripping or vegetable oil
In a heavy based pan, add the oil, chopped swede and carrot and begin cooking over a low heat until slightly golden, at this stage add the garlic, black pepper and butter and continue to cook for a further 5 minutes.
Pour some boiling water over the vegetables to just cover them, along with the chicken Knorr and bring to a simmer, cook on low until almost all of the liquid has evaporated.
Smash the root veg into a course mash using a potato masher fold in the truffle cream and check for seasoning.
This can be made up to 3 days before needed
TRIPLE COOKED PARSNIPS
1kg of parsnips
500g butter (diced)
25g Maple syrup
50g Sherry vinegar
Maldon sea salt
Peel the parsnips and chop into 3-4 inch batons
Bring a pan of salted water to the boil and blanch the parsnips until they start to break up around the edges
Place the blanched parsnips gently onto a tray in one even layer to allow the steam to escape
Place the butter into a pan and slowly heat. When the butter starts to foam, carefully place the parsnips into it and allow to cook until the broken edges of the parsnips begin to caramelise
Once you have reached this stage turn the heat off and place the parsnips onto a tray again. Make sure you place some kitchen roll on the tray to soak up any excess butter
Once the parsnips have cooled return the butter to the heat, add the parsnips to the hot foaming butter and cook till the candied edges become crispy and golden
Remove the parsnips from the butter for the final time and move them to a baking tray. Sprinkle with salt and then place into a preheated oven (180ºC) for 15 minutes
When the parsnips are nice and crispy place into a dish and dress with the maple vinegar. Serve straight away
HORSERADISH AND CUCUMBER CREAM
1 cucumber (roughly diced)
1 granny smith apple (roughly diced)
250g double cream
1 tablespoon freshly grated horseradish
Juice of one lemon
1 tablespoon Worcestershire sauce
Pinch of salt
In a blender, add the cucumber, lemon juice and apple and blend to a puree (don’t allow to get warm as this will break down the fresh flavour)
Place the double cream into a bowl and whisk till just passed the ribbon stage
Fold in the cucumber puree, Worcestershire sauce, horseradish and season with salt
This should be, sweet, salty, sour and fiery, if it’s not spicy enough add more horseradish
Place mix in fridge to rest and thicken slightly before serving. You can make that one day in advance if you’d like
BONE MARROW AND TARRAGON SAUCE
1kg beef stock (freshly available from most good supermarkets)
100g bone marrow (you can get this from Waitrose or a good butchers)
1 bunch tarragon (chopped)
¼ bunch flat leaf parsley (chopped)
2 banana shallots finely (chopped)
1 tablespoon sherry vinegar
1 tablespoon maple syrup
Chop the bone marrow into small pieces and place into cold water for at least 2 hours to remove any residual blood
Place the stock into a pan and reduce by half
Once reduced combine the blend marrow with the stock using a hand held blender. Blend the sauce to create a smooth sauce and add the parsley and tarragon followed by the shallots, maple syrup and sherry vinegar. Either serve immediately or you can place the sauce in the fridge up to 3 days before but do not add the herbs, they should be added at as late a stage as possible.
Planning to try Euan’s recipes at home this Christmas? We’d love to see your pictures, tweet us @createfood – Merry Christmas!